How to remove the mushroom smell

Removing the mushroom flavor can be achieved through methods such as blanching, salting, high-temperature cooking, pairing with deodorized ingredients, and pre-treatment. The special odor of mushrooms mainly comes from volatile sulfides and polysaccharides. Reasonable treatment can preserve nutrients and improve taste.

1. Blanching treatment

Quickly blanch the cleaned mushrooms in boiling water for 30 seconds to 1 minute, which can effectively dissolve and evaporate some sulfides. Immediately supercooling after blanching can maintain a crisp taste, suitable for stewing soup or cold mixing. Be careful not to take too long to avoid nutrient loss.

2. Salting and deodorizing

Soak mushrooms in light salt water for 15 minutes. Salt can penetrate the cell wall and decompose odorous substances, while increasing the base flavor. This method is particularly suitable for varieties with strong odors such as shiitake mushrooms. After processing, it needs to be washed to avoid excessive saltiness and is suitable for frying or grilling.

3. High temperature stir frying

Stir fry mushrooms over high heat to quickly char the surface. High temperature can decompose volatile substances and produce Maillard reaction, converting odors into aromas. Paired with spices such as ginger and garlic, it has a better effect and is suitable for meat rich varieties such as shiitake mushrooms and shiitake mushrooms.

4. When cooking, add ingredients such as scallions, ginger, garlic, cooking wine, and fragrant leaves that have adsorption or masking effects. Acidic substances such as lemon juice can also neutralize alkaline odors. White wine is commonly used in Western cuisine, while spices such as star anise and cinnamon can be used in Chinese cuisine.

5. Pre treatment Techniques

Cut off the roots of fresh mushrooms and tear them into strips to increase the contact area and promote the volatilization of odors. After sun drying or drying, the mushroom flavor will be significantly reduced, and when used for stewing after re soaking, it can release richer and more flavorful substances.

When handling mushrooms in daily life, it is recommended to choose fresh individuals with tight caps and no mucus. The degree of odor varies greatly among different varieties, such as shiitake mushrooms and enoki mushrooms, which have a lighter odor and can be simplified for processing. The key to preserving the nutrition of mushrooms is to avoid prolonged boiling, as the B vitamins and potassium elements are easily soluble in water. Eating as soon as possible after cooking can maximize the preservation of freshness, and refrigeration should not exceed 2 days. For people who are sensitive to mushroom odor, priority can be given to choosing equal temperature and variety of shiitake mushrooms and white jade mushrooms, or trying to chop mushrooms and mix them with meat to make meatballs, reducing odor perception through protein binding.

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